Showing posts with label black. Show all posts
Showing posts with label black. Show all posts
Monday, April 7, 2014
Black Mission Figs over a Fire under the Fog
It was one of those San Francisco evenings when the fog comes in disguised as a light mist. Easier to feel than see, I could hear its tiny sizzle as it slowly floated down onto my quickly dying coals.The flank steak had been grilled and was resting, but my work was not over. I had fresh figs to grill before the damp evening claimed my fire. Not just any figs; deep dark purple, perfectly ripe, sweet and juicy Mission figs.
A drip of olive oil moistening their soft skins, on the grill they went. As the heat from the glowing embers began to expand the soft interiors, the surface of the figs tightened and became shiny. Soon small cracks appeared, and the sound of their sweet syrup dripping into the coals told me they were done.
Back inside the steak was sliced thin and scattered atop a tangle of wild arugula. The still warm figs joined the plate, as did a drizzle of balsamic vinaigrette. A grind of black pepper and pinch of sea salt were the only garnishes needed. We ate in smiling silence as the fog disappeared into the darkness. There is no video record of this extraordinary meal. Some things are better left to the mind’s eye.
Sunday, March 2, 2014
Black forest soufflé
Black forest soufflé
Ingredients
- Canned cherries 1 tin 14 ounces
- Gelatin powder 1 ½ tbsp
- Granulated sugar ½ cup
- Egg 3 separated
- Milk 2 cups
- Chocolate chips 2/3 cups
- Vanilla essence 1 tsp
- Fresh cream whipped 12 ounces
Method
- Pour the canned cherries in a bowl. Take out 12 cherries for garnishing and slice the remaining cherries into quarters.In a sauce pan mix the gelatin and sugar. add in egg yolks and milk, heat over a low flame until the gelatin dissolves and eggs are cooked .After five minutes add the chocolate chips and vanilla essence.Stir to melt the chocolate chips. Chill the mixture until syrupy, stirring occasionally.In a separate bowl beat the egg whites until they turn stiff. In a another bowl beat the cream until stiff.Fold the egg whites into the gelatin mixture, then fold in the cream and fold in the chopped cherries.Pour into individual serving glasses and chill.
Monday, January 27, 2014
Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder
No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until
smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!
4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste
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